Cauliflower Curry

I've been feeling kind of off my game lately. In a rut, so to speak. So I thought I'd try something much different - caulflower curry, or gobi aloo (I think this is its Hindi name). This recipe is based on a number of recipes I looked up, primarily this one. That said, if you're asking where the potato which crept in came from, the answer is I'm really not sure. A lot of the other recipes (though not all of them) called for varying amounts of potato.

Ingredients

• 1 medium sized cauliflower, cut into florets
  
• ~1/2 T. garlic powder
  
• 1 medium sized onion, chopped
  
• 1/2 tsp turmeric
  
• 1/2 tsp red cayenne pepper
  
• 1/2 tsp coriander (dry, not fresh)
  
• 1/2 tsp cumin
  
• salt to taste
• 1/2 tin diced tomatoes (large-size tin, about 14 oz.)
• 1 T. garam masala
• 1 tsp. curry powder
  
• oil
• 1 tsp. brown sugar
• 2/3 c. rice and 1 1/3 c. water
  

Methodology

0. Start rice.

1. Cut up cauliflower and blanch in salted water - just drop it in for a minute or two until it is a little tender. Drain.

2. Heat a tablespoon of oil in a wok and stir-fry the cauliflower until it starts to brown. Remove and set aside.

3. Heat half a tablespoon or so of oil in the wok and add the garlic powder, then add the onion and sauté until transparent. Add the spices except for salt, garam marsala, and curry powder, then add the tomatoes and cook for a while. The original recipe said "until the oil separates", but I just waited until it looked kind of sauce-like, about 5 minutes.

4. Add the potatoes, the cauliflower, the garam marsala, some salt, the curry powder, and the brown sugar. And keep an eye on the rice or it will burn.

5. Add about half a cup of water and cover until the potatoes are done, about 5-10 minutes. Check periodically and add more water if necessary to prevent burning.

6. Readjust spices. Serve over rice.

Notes

*A really labour-intensive recipe, and the results were...not what I'd hoped for. I had some cauliflower dumplings (I think this is what they were referred to as) at an Indian restaurant a few weeks ago, and this was not the same. That said, it was edible, and certainly not the worst thing I've ever made for myself. It seems to be growing ever-spicier in the fridge, which is kind of neat.

*5/7 on the disaster index.

*Might have been better with bread, if I'd gotten my act together and made some rotis or something instead of the rice.